Rose “No Churn” Ice Cream
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Oh my, this velvety recipe for Rose “No Churn” Ice Cream with just a hint of rose water, vanilla and tinted the lightest pink with Hibiscus powder, topped with chopped pistachios and rose petals; this ice cream is so delicate, rich, unique, and so…delicious, one might even say heavenly!
Perfect for Mother’s Day, a birthday, Valentine’s day, baby and bridal showers; anytime you want something light, fragrant and beautiful.
ROSE “NO CHURN” ICE CREAM
Besides Rose No Churn Ice Cream being one of the most beautiful desserts I’ve made; I’d have to say it’s also one of the easiest desserts I’ve ever made! And you can too! If you haven’t tried no churn ice cream, you are missing out.
I made this most recently for my sweet mom’s birthday and had my sister-in-laws and one of my nieces down for a lovely luncheon. We laughed until we cried! It was beautiful!
I personally think ice cream is still better from the ice cream maker vs. no churn, but you cannot beat no churn ice cream for a quick, low cost, E-A-S-Y, no bake dessert. Simply whip this up ahead of time, freeze overnight and you will have people screaming for ice cream.
Which by the way — my people; more specifically my man-children; LOVE this ice cream, well not this one with the roses in it, it’s kind of girly, but they love the no-churn stuff like my Circus Animal No Churn Ice Cream and my Patriotic No Churn Ice Cream. Who am I kidding, they love any ice cream, especially this Old Fashioned Chocolate Ice Cream.
RECIPE FOR BASIC VANILLA NO CHURN ICE CREAM
- 2 cups heavy cream, whipped (I used organic)
- 1 (14 oz) can sweetened condensed milk (I used organic)
- 1 1/2 teaspoons vanilla extract or paste, I used Vanilla Bean Paste
Simply whip your whipping cream until stiff peaks form, then slowly pour in your sweetened condensed milk and vanilla, mix until combined and pour into a standard 9×5 loaf pan or storage container.
Freeze until solid, serve alone, or top with this Bourbon Caramel Vanilla Sauce or Rich & Chewy Hot Fudge!
Ingredients for Rose “No Churn” Ice Cream
- 2 cups heavy cream, whipped (I used organic)
- 1 (14 oz) can sweetened condensed milk (I used organic)
- 1-2 drops rose water (I used Organic Rose Water)
- 1 1/2 teaspoons vanilla extract or paste, I used Vanilla Bean Paste
- 1/4-1/2 teaspoon Hibiscus Powder (optional, but adds nutrients and tints the ice cream pink)
- 1 drop or toothpick tip of red or pink all natural food coloring (optional)
- 1/8 – 1 cup pistachios, chopped (you can swirl them into the ice cream or just put on top)
- Edible rose petals for garnish + chopped pistachios
I received this recipe from the very talented Michelle from Michelle Sips and Savors she added cardamom powder to hers (1 tsp) which I think is a spice not everyone loves, so I decided to leave it out, but feel free to add it back in!
How Do You Make Rose No Churn Ice Cream
Easy peasy, lemon squeezy! Simply whip your whipping cream until stiff peaks form, then slowly pour in your sweetened condensed milk, rose water, hibiscus powder or food coloring, and vanilla; mix until combined (about 45 seconds), if using nuts in the ice cream, fold in and spread into a standard 9×5 loaf pan or storage container, smoothing freezing until firm at least 6 hours, preferably overnight. Serve with chopped pistachios and rose petals.
In the famous words of our favorite cartoon pig, “That’s All Folks!”
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Equipment
Ingredients
Basic Vanilla No Churn Ice Cream
- 2 cups heavy cream whipped (I used organic)
- 1 14 oz can sweetened condensed milk (I used organic)
- 1 1/2 teaspoons vanilla extract or paste I used Vanilla Bean Paste
Rose Ice Cream
- 1/4-1/2 teaspoon Hibiscus Powder optional, but adds nutrients and tints the ice cream pink
- 1-2 drops rose water I used Sweet Essentials Organic Rose Water
- 1 drop or toothpick tip of red or pink all natural food coloring optional
- 1/8 – 1 cup pistachios chopped (you can swirl them into the ice cream or just put on top)
- Edible rose petals for garnish + chopped pistachios
Instructions
- Simply whip your whipping cream until stiff peaks form.
- Slowly pour in your sweetened condensed milk, rose water, hibiscus powder or food coloring, and vanilla; mix until combined (about 45 seconds).
- If using nuts in the ice cream, fold in and spread into a standard 9×5 loaf pan or storage container, smoothing and freezing until firm, at least 6 hours, preferably overnight.
- Serve with chopped pistachios and rose petals.
Fresh Tips
Nutrition
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Hi Kathleen. Your recipe looks wonderful and I’d love to try it. I clicked on the brand of rosewater you use and it comes up that it is actually concentrated rose extract and not rose water. The two are quite different. Which did you actually use?
Thank you for pointing that out Angela, I’ve updated it! It should be Rose Water, not extract!
I love making no churn ice cream! My son requested Rose + Pistachio for his 19th birthday dessert. I use rose petals and rose water quite often when I bake/cook, but I looked online to get a feel for how much I should use in the ice cream… and I found your blog! What a beautiful (and tasty) recipe! And I love your about section! What a joy and breath of fresh air you are! Thank you for using the gifts you have been given. Keep shining! ❤️
Well hello Laura, my newest BFF! You made my day with your sweet, thoughtful and very kind words! Thank you! I love that your son requested Rose Pistachio ice and that you happened upon my blog! I hope you will explore some other tasty recipes as well! Happy no-churning to you and happy 19th to your son!
Kathleen
This is the prettiest ice cream that I have ever seen! The recipe sounds amazing.
Thank you so much Sherry!! It’s pretty AND tasty!
Our game night crowd is getting together on Valentine’s Day…I am signing up to bring dessert so that I can make and bring this! Thanks for the recipe my friend!
Hugs, Lynn
YAY! I hope you all love it! It’s so delicious!
This is just so beautiful. I love to make no churn ice cream but have never tried it with hibiscus…inspired!
Yay! Hope you enjoy it if you try it!!
This looks so beautiful and tempting. Absolutely gorgeous… bookmarked! x
Thanks Kate! It’s really unique, but in a good way!!
This ice cream is so pretty! I can see why your man-children might turn away from it.;-). I’m with you on preferring churned ice cream, but I love the ease and simplicity of no-churn too (and my sugar bugs eat ice cream anyway they can get it). I can’t wait to try it!
Thank you Tasia!! So appreciate you!